Homemade Bread

This recipe came from R.C. Bair, a lady that I grew up with that still bakes bread all the time. I'm not much of a bread baker but I should give it a try more often :) This recipe is easy and really good! I used fresh ground whole wheat flour but white flour works as well.

INGREDIENTS
6 T. sugar
1 T. saf-instant yeast
6 T. shortening or softened margarine
7 cups flour
1 12 oz. can evaporated milk plus enough warm water to equal 5 cups liquid.

DIRECTIONS
Measure the above ingredients into a mixer. Mix for several minutes, then add 1 T. salt and additional flour until dough pulls away from sides of the mixing bowl. (Approx. 4-7 more cups depending on flour and consistency). Let rise until double in size. Dive into 4 equal parts. Place in greased bread pans. Let rise again and then bake at 350 degrees for 40 minutes.

Potato Soup

It's that time of year again, fall is in the air and I've been dying to whip up some heart warming tummy pleasing soups. This one is a no fail recipe that's always 1st on my list when soup sounds like a good thing to fix my family for dinner.

We had some red potatoes in the garden that were smaller than a medium sized yukon gold so you may have to adjust the quantity of your potatoes depending on the size or variety.

INGREDIENTS
3 cups chicken broth
1 cup chopped celery
1/2 cup finely chopped onion
1 tsp. salt
6 potatoes, peeled and diced
1/2 cup flour
1/2 cup butter
1 quart half & half milk
salt and pepper, to taste

DIRECTIONS
Cook first 6 ingredients together for 10 minutes or until tender. In a glass measuring cup, melt butter in microwave and then stir in flour. Add flour/butter mixture to cooked potatoes. Stir until thick and bubbly. Quickly add half & half. Heat through but do not boil. Serve.

Red Curry Coconut Noodles

I found this delicious noodle dish off of the Tasty Kitchen website. If you enjoy Thai food and curry, this dish tastes exactly like an entree right out of a Thai restaurant. YUM! *I halved the recipe for a serving of 4 and it was plenty for our little family.

INGREDIENTS
6 whole Chicken - Boneless, Skinless Breasts (cubed)
2 cans Coconut Milk
2 teaspoons Red Curry Paste
1 Tablespoon Ginger (fresh, Grated)
1 Tablespoon Cilantro (fresh, Chopped)
¼ cups Sweet Thai Chili Sauce
500 milliliters Chicken Or Vegetable Broth
1 package Rice Noodles
1 whole Onion (julienne)
2 whole Red Peppers (julienne)
1 cup Broccoli Slaw
1 Tablespoon Salt To Taste

DIRECTIONS
Start with a large pot over medium-high heat. Scoop the cream off the top of the coconut milk, and put into the pot. The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer for 1 minute.

Then add the chicken. Cook the chicken through.
Then add the rest of what is in the coconut milk cans, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.

Then add your julienned veggies and rice noodles. Simmer this. You will see the broth slowly thicken as the rice noodles absorb it. It should only take about 5 minutes for the rice noodles to be cooked through.

Pull the pot off the heat, and let sit for about 5 minutes. It will thicken during this time. Then, it’s done. Slurp these noodles out of big noodle bowls! Garnish it with a bit more cilantro.

* I have also added peanut butter to this recipe, and a bit of honey if you want a less savory/spicy version.

Mushroom Soup

I found this yummy mushroom soup recipe from The Pioneer Woman and since I love mushrooms I had to try it. It is so rich and full of flavor and dipping freshly toasted french bread is a must! I can't wait to try this again on a cold winter day!

INGREDIENTS
3 Tablespoons Olive Oil
1 whole Small Carrrot, Finely Minced
1 whole Celery Stalk, Finely Minced
1 Tablespoon Garlic, Crushed And Minced
1 pound White Mushrooms, Sliced Thin
4 ounces, fluid Chablis White Wine
4 ounces, fluid Tomato Juice
4 ounces, fluid Chicken Broth
1 pint Heavy Whipping Cream
1 cup Parmesan Cheese, Freshly Grated
1 teaspoon Cornstarch
1/4 cups Water
1 pinch Salt And Pepper, to taste

DIRECTIONS
Heat oil, over medium heat, in a large deep pot.

Mince the carrot and celery nice and fine. Too big and the soup will end up chunky. Toss into the pot and allow them to soften while you slice the mushrooms. Next, add your garlic, right as the carrots and celery start to cook down.

Add the mushrooms to the pot and allow them to reduce and soften. Pour in the Chablis, and let it cook with the mushrooms for a few minutes.

Add the tomato juice, and the chicken broth. Allow it to boil for about 5 minutes before adding the heavy whipping cream, and bring to a soft boil.

Grate Parmesan and add it to the pot. Let this cook for a few minutes, until the cheese is melted and blended with the soup. Add the cornstarch to 1/4 cup of water, then pour into the soup.

Lower the heat and let the soup simmer for about 10 minutes or so, until thickened. Salt and pepper the soup to your own taste.

Serve with French bread or just plain ‘ol crackers. Whatever floats your boat!

Fresh Salsa

INGREDIENTS
8 roma tomatoes
1 14.5 oz. can Rotel
1/4 cup yellow onion, chopped
2 green onions, chopped
1 jalapeno pepper, chopped
1/2 lime, juiced
1 garlic clove, minced
1/2 bunch cilantro, chopped
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. sugar

DIRECTIONS
Combine ingredients in a food processor and pulse until desired consistency. Refrigerate at least 1 hour to let the ingredients fuse together; that is if you can wait that long :).

Blueberry Jello Salad

My friend Donelle shared this yummy jello salad recipe with me. I like the versatility with the ingredients, you can change it up to your liking. I've tried cherry pie filling with cherry jello and raspberry pie filling with raspberry jello. It always comes out great!

INGREDIENTS
1 large box grape jello
1 regular size can crushed pineapple
1 can blueberry pie filling
8 oz. package cream cheese
1 8 oz. container sour cream
1 tsp. vanilla
2 T. sugar

DIRECTIONS
Pour grape jello powder into 9x13 baking dish. Add 2 cups hot water onto jello and dissolve. Add pineapple w/ juice and pie filling. Refrigerate until set.

Bring cream cheese to room temperature. Beat cream cheese, add sour cream, vanilla and sugar, combine until smooth. Layer on top of jello. Refrigerate again at least 1/2 hr.

My two cents on sprouts....

Russian Creme with fresh fruit

This is a recipe you will crave. This is a recipe from my friend Teresa and I couldn't wait to try it. I love fresh fruit so add to it a little (or a lot) of this creme, and in my books it becomes one of the tastiest desserts!

INGREDIENTS
3 c. heavy whipping cream
1 1/2 c. sugar
1 c. boiling water
1 pkg. Knox Unflavored Gelatin

DIRECTIONS
In a saucepan, heat cream and sugar, stirring until sugar is dissolved and mixture is hot, but not boiling. Remove from heat. Mix the unflavored gelatin in with the boiling water and stir until gelatin dissolves. Pour water mixture into cream mixture and mix well. Stir and cool completely. Pour mixture into glass or clear plastic cups. Cover with plastic wrap to keep film from forming on top. Refrigerate for several hours until firm. Top with fresh fruit just before serving.

Chicken Enchiladas

My sister acquired this recipe from a roommate at college last year. I've never had diced potatoes in enchiladas before and I think it really adds texture, flavor and filling to the dish. Really yummy! I failed to take a picture when I made the dish last week so I'll have to add it next time.

INGREDIENTS
10 – 12 corn tortillas, torn into pieces
4 chicken breast, boiled with 1 stalk celery & 1 slice onion. Bring to a boil in water just barely covering chicken. Simmer covered for 45 minutes. Shred chicken.
2 11 oz. cans cream of chicken soup
1 pint sour cream
1 4 oz. can diced green chilies
1 14 oz. can diced potatoes
1 28 oz. can Las Palmas green enchilada sauce
2 cups shredded Mexican blend cheese

DIRECTIONS
Combine the soups, sour cream, green chilies, potatoes and enchilada sauce.
Layer in a DEEP 9 x 13 inch baking dish sprayed with cooking spray beginning with 1/4 of the sauce and ending with 1/4 of the sauce topped with 1/3 of the cheese. Bake at 350 degrees for 50 – 60 minutes. Do not let cheese brown on top. Cover lightly with foil last few minutes of cooking if necessary to prevent browning. If you don't have a deep 9x13, place a cookie sheet below your dish to catch anything that might bubble over.

Carrot Cake

My all time favorite dessert is carrot cake and yet I don't think I had ever made one from scratch before. I searched allrecipes.com and found a highly rated carrot cake; it did not disappoint! The only change I wish I would've made was to substitute applesauce for the oil, I didn't have any applesauce on hand. Good thing I plan on making this again!

INGREDIENTS
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 oz. cream cheese, softened
4 cups confectioners' sugar
1 tsp. vanilla extract
1 cup chopped pecans

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Sweet & Sour Meatballs

Another successful recipe from mom! It's so good I could eat it weekly WITH leftovers! By far my new favorite :)

INGREDIENTS
1 cup pineapple juice
3 Tbs. cornstarch
3 Tbs. vinegar
1/2 cup white sugar
1 T. soy sauce
1/3 cup water

DIRECTIONS
Bring the above ingredients to a boil, stirring constantly. Once sauce thickens, add 1 green (or red) bell pepper thinly sliced and 1 large can pineapple tidbits, drained.(You can use this juice as part of your pineapple juice). Pour sauce over meatballs and stir until well combined. At this point, the meatballs & sauce can be transferred into a crock-pot and left on low for 2 - 4 hours. This helps to incorporate the flavors and soften the green pepper. Serve over rice.

*This sauce is enough for 12 meatballs. I usually double the sauce recipe and add 24 meatballs. I don't necessarily increase the amount of pineapple or peppers in it though. One whole large pepper thinly sliced and one large can pineapple tidbits seems to be plenty. I also like to add sliced onion sometimes with the pepper.

Hot Fudge Sundae Topping

Compliments to my mom for this amazing chocolate topping! It's seriously TO DIE FOR....and according to the ingredients, I guess that could very well happen, but it would be worth it!


INGREDIENTS
1 cup whipping cream
2/3 cup packed brown sugar
2/3 cup butter
1 cup semi-sweet chocolate chips

DIRECTIONS
In saucepan over medium heat, bring cream, brown sugar and butter to a boil, stirring constantly. Reduce heat; simmer for 2 minutes, stirring occasionally. Remove from heat; stir in the chocolate chips until melted and smooth. Serve warm over ice cream.

Refreshing limeade

My sister in law Stephanie shared this drink with us at our annual Cinco de Mayo party. No one could get enough of it; I think she whipped up 3 batches that night. I think it would serve great at any wedding reception, bridal or baby shower, or if you're like me, I made it last week all for myself, put it in the fridge, and sipped on it for the next couple of days.

INGREDIENTS
1 two liter bottle of Sprite Zero
1 can frozen limeade, thawed
1 cucumber, peeled and sliced into circles
ice

DIRECTIONS
Combine ingredients in a pitcher, stir and serve.